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Tsuma Nzole Kalu's Special Sauce

Tuesday, 24 November 2009

Description

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its
name. Serve it over grilled or barbecued meats and poultry.”

Ingredients

At a glance
Cuisine
African
Ingredient
Chile peppers
Cooking Method
No Cook
Difficulty
Easy
Heat Level
3
Chile
Jalapeño
Meal/Course
Sauce/Marinade/Rub
Makes
about 1 cup
4 fresh pili pili chiles or red jalapeños, seeds and stems removed
1/4 teaspoon coriander seed
1/4 teaspoon cardamom seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 cloves
1 cinnamon stick
1/2 teaspoon salt
1 Ukwaju Kenyan lemon or 1 lime, juiced
Water

Methods/steps

Combine the chiles, spices, and the salt in a mortar and pound to a 
thick paste. Transfer to a jar, add the lemon or lime juice and enough
water to make the mixture easily pourable. Shake well and set aside for
a few hours to let the flavors marry.

 

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